Abstract: A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.

Abstract: The present invention is directed to a process for the preparation of reduced fat baked goods, in particular donuts and to the reduced fat products obtained therefrom. The process comprises frying the food product to begin cooking and subjecting the food product to a baking step to complete the cooking.

Abstract: Provided is an apparatus for making a bread or cake product comprising two or more types of dough, wherein the dough are dispensed through a dispensing hole of a dough hopper having a dough container, and dough dispensing pistons, the method comprising substantially preventing the two or more doughs from commingling in the dough from the dough hopper.